Entree: Guam – Estufao (Chamorro slow-braised beef stew in a savory soy-and-vinegar sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (907 g) beef chuck, cut into 1½-inch (3.8 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 1 cup (240 ml) soy sauce
- 1/2 cup (120 ml) white vinegar
- 1 cup (240 ml) beef broth or water
- 6 cloves garlic, crushed
- 1 large onion, sliced (about 8 oz / 225 g)
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 1 tbsp (12 g) brown sugar
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) cold water (for slurry)
- 2 green onions, thinly sliced for garnish
- Salt and freshly ground black pepper to taste
- Cooked white rice for serving

Instructions

1. In a large bowl combine beef, soy sauce, and white vinegar. Add crushed garlic and stir to coat. Marinate 30 minutes at room temperature or up to 2 hours in the refrigerator.
2. Remove beef from marinade (reserve marinade). Heat vegetable oil in a heavy Dutch oven over medium-high heat. Brown beef in batches, about 2–3 minutes per side, transferring browned pieces to a plate.
3. Reduce heat to medium, add sliced onion to the pot and sauté until softened, about 5 minutes. Add reserved marinade, beef broth or water, bay leaves, peppercorns, and brown sugar; stir to combine.
4. Return browned beef to the pot. Bring to a simmer, then reduce heat to low, cover, and braise gently until meat is tender, about 1½–2 hours. Check occasionally and add a splash of water if necessary.
5. When beef is tender, remove bay leaves and skim any excess fat. Mix cornstarch with cold water to form a slurry and stir into the pot. Increase heat to medium and simmer until sauce has thickened, about 2–3 minutes. Taste and adjust seasoning with salt and pepper.
6. Serve Estufao hot, garnished with sliced green onions and accompanied by steamed white rice.